Green Sushi Salad With Crispy Tofu
Enjoy this vibrant, deconstructed sushi bowl, a perfect blend of nourishing flavors and textures. It features crispy tofu for plant-based protein, while ginger and fiber-rich seaweed support excellent gut health. This refreshing salad is a simple way to get a delicious dose of minerals and wholesome energy.
Avg. Recipe Cost (US)
$13.70
Avg. Recipe Cost (UK)
£9.10
Nutritional Information (approx)
- Calories: 480 kcal
- Protein: 25 g
- Fats: 20 g
- Carbs: 50 g
- Fibre: 10 g
Tags
Dairy Free Vegan Gluten Free Vegetarian Lunch Dinner
Ingredients
- sushi rice - 1 cup (250g)
- rice vinegar - 1 tbsp.
- natural tofu - 2 cups (375g)
- sesame oil - 1 tbsp.
- ginger - 1 inch (3 cm) (grated)
- soy sauce - 2 tbsp.
- baby cucumbers - 4 (sliced)
- nori - few slices
- seaweed salad - ⅝ cup (125g)
- edamame beans - 1 ¼ cup (200g)
Preparation Instructions
- 1. Boil the rice according to the instructions on the package. Stir in the rice vinegar and allow to cool to room temperature.
- 2. In the meantime, drain the tofu. Cover a bowl with a clean tea towel and crumble the tofu above it. Press out as much moisture as possible squeezing the tea towel.
- 3. Heat the sesame oil in a wok and stir fry the tofu for 5 minutes on a medium heat. Next, add in the ginger and soy sauce. Stir fry for 5-7 minutes. Season with salt and pepper.
- 4. Meanwhile, cut the cucumber into slices and cut the nori into pieces.
- 5. To serve, divide the rice between bowls and then the tofu, cucumber, nori, seaweed salad, and soybeans. Serve with extra soy sauce.